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Peas with Escarole and Mint

 

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Peas with Escarole and Mint
 

 

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Recipe

Peas with Escarole and Mint

These peas are simple, sweet and perfect as a side dish for your favorite chicken, fish or beef. The mildly bitter escarole is tempered by the sweet peas and mint. This side can be made heartier with the addition of cooked pasta, sliced new potatoes or cannellini beans.

Times

  • Ready Time : 0 min

Servings

6

Ingredients

Directions

  1. Heat a large sauté pan, with 3 tablespoons of extra virgin olive oil, over medium heat.
  2. Add the shallots, garlic and sugar snap peas. Cook, stirring occasionally, until the shallots have softened and are very fragrant (about 3 minutes). Add the escarole and continue cooking until the escarole has softened (about 3-5 minutes). Add the English peas and continue cooking until the peas are hot (about 3 minutes). Add the mint and season with salt and pepper.

Notes:

 

How To Blanch and Shock Vegetables

About Chef Laura Frankel

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I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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